This recipe was amazing! I have never been a fan of canned enchilada sauce and so I was excited to try this but simply delighted with the flavor! There were no leftovers, my family devoured it! I made it just as the recipe stated. For the shredded chicken I boiled 3 chicken breasts in water to cover and added 1 quartered onion, 1 stalk celery chopped, 1 carrot chopped, 3 cloves garlic crushed, salt and peppercorns and boiled for 20 minutes, then cooled and strained. I shredded the chicken and reserved the broth to use in the recipe in place of the chicken broth. Thanks for an amazing recipe!

Reviewer:

I couldn't find corn tortillas big enough, so I cooked raw Tortilla Land flour tortillas and let cool on a wire rack (to avoid them from steaming on a plate). I also couldn't find fresh green chiles, so I used canned chiles and a few chopped fresh Serrano peppers (seeds removed to reduce spiciness). We really liked it! My husband said it would be bland without the serranos. Also, I used half and half. The tortilla didn't get soggy. And who knew olives on enchiladas would be so amazing! I think they made all the difference between being good and delicious.

Reviewer:

Both my husband and I loved this recipe. For some reason, I have about 6 chicken enchilada recipes and I keep making new ones. I did make a few changes, just for palate reasons and to cut down fat just a smidge. I only used one can of chiles rather than one cup. Additionally, I didn't fry the tortillas, I just warmed them in the oven. I also omitted the green olives and tomatoes on the top because I didn't think they were necessary.

Reviewer:

I don't usually review recipes but this one deserves a standing ovation. I made it as directed, substituting plain canned moose stew meat (seasoned like a previous reviewer suggested w/cumin& chili powder, garlic, &~1/4 c bbq sauce), mozzarella for the jack cheese, and canned evaporated milk instead of the cream. It was delicious right out of the pan! My picky children& husband-who-can't-eat-without-sriracha/tabasco all ate it voluntarily& gave many compliments. I think frying the corn tortillas really improves the flavor& texture. Will be making this again soon! Thanks.

Reviewer:

Everyone in my house loved these and I've never said that about any recipe! The salsa verde was amazing and I will be making this recipe regularly. You can also use ground meat in the filling if desired, and lowfat 1/2 and 1/2 worked fine instead of the heavy cream (although I'm sure the heavy cream was even yummier!)

Reviewer:

So so good. Restaurant quality for sure. I took other reviewers' advice on upping the cumin, doubling the sauce, adding some garlic powder, frying tortillas in cooking spray, adding some sauce to the bottom of the pan, adding some sauce in with the shredded chicken before rolling the enchiladas, more cheese and mixing the cream with the remaining sauce before pouring it over top. All good recommendations. Would the recipe be a 5 star without these recommendations...probably but thank you everyone for your input because it was delicious!! My only change this time was to add a tablespoon of cornstarch to the sauce to make it thicker. Next time I will not be hesitant to fry the tortillas a tad longer and I will try using half and half instead of cream. So happy to have found this recipe.

Reviewer:

I used a generous cup of pasilla chile peppers diced up seeds and all. Since I didn't want a chunky sauce, I blended the finished sauce before assembling the enchiladas. This gave the sauce a nice light green color. I had to add a little more water/broth to thin it out for dipping. A new family favorite!